Preparation

Cut the tomatoes in half place them on a baking sheet, season with a pinch of salt, pepper, oil and bake in the oven at 90° C for 1 hour.
Boil the milk with the gelatine; remove from the stove and leave to cool. Blend with the mozzarella and Grana Padano and fill four ice cream moulds together with the tomatoes and basil.
Leave to set in the refrigerator for 30 minutes, remove from the moulds, insert the wooden stick and serve them as if it were ice-cream lollipops.